Torta di spinaci

INGREDIENTS

For 6 people
For 12 crępes:
75 g of buckwheat flour
75 g white flour
2 eggs
3 tablespoons of beer
200 g of milk
salt q.b.

For the filling:
100g spinach, cooked and well drained
300 g of Bitto
50 g of cream
grated Parmesan cheese
70 g of butter
sage

PROCEDURE
2 Prepare the crepes by blending the flour with the milk, eggs, beer, and salt; well heated pan with a little oil anointing and proceed in cooking crępes.
Meanwhile, melt in a double boiler Bitto diced adding the cream and chopped spinach. Topped with a dollop of this cream cheese crepes, roll them on their own and arrange on a lightly buttered baking dish.
Sprinkle with parmesan cheese, add here and there knobs of butter and bake at 180 degrees for about 20 minutes.
Serve garnished with the sage, you have done fry in a little ´butter.